Exploring Quantity Food Production and Service Through Problems

Name: Exploring Quantity Food Production and Service Through Problems
Availability: OutOfStock
ISBN: 9780130835345

ISBN-10: 013083534X

ISBN-13: 9780130835345

Edition: 2nd 2001

Authors: Elizabeth McKinney Lieux, Patricia Kelly Luoto

List price: $59.80

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Description:

For junior/senior-level courses in Quantity Food Production and Service, Food Management, or Food Production Management. This workbook/manual gives students the opportunity to learn Quantity Food Production and Service by confronting problem narratives. In researching each problem, students search for underlying principles and concepts regarding the production and service of food in large organizations. By completing worksheets, consulting reference materials, and participating in group discussions, they learn the important foodservice principles which guide dietitians' and foodservice managers' practice in terms of food safety, menu planning, purchasing and inventory control, controlling…

Book details

List price: $59.80
Edition: 2nd
Copyright year: 2001
Publisher: Prentice Hall PTR
Publication date: 12/29/1999
Binding: Paperback
Pages: 134
Size: 8.00" wide x 10.50" long x 0.50" tall
Weight: 0.880
Language: English



Worksheets



Scope of the Foodservice Industry



Food Safety



Facility Maintenance



The Menu



Purchasing, Receiving, and Inventory Control



Food Production Methods



Managing Food Production



Meal Service



Financial Management and Cost Control


Problems


Joan Thompkins


The Toxic Hamburger


A System to Prevent Foodborne Illness


Aftermath of the Outbreak


Joe Boggs


Ellen Jacobs


Thomas Jefferson Elementary School


Pleasant Valley School District


Irene's Long Term Plan


Hilda Greene


Henry Carnish


Janice Henley


Roast Beef Run-Out


June Jackson's Request


Ray Kroc High School


David Bedford


Sandy Drake


Spring Hills Senior Center


Jeff Jordan


References


School Lunch


Food Production Techniques


Menu Planning


Purchasing, Ordering, and Specifications


Sanitation and Safety


Foodservice Equipment


Quality Control


Contract Foodservice


Information Systems


Miscellaneous


Forms to be Used for Problems


Menu Planning Assignment (Thomas Jefferson Elementary School)


Food Production Record (Ray Kroc, Spring Hills Senior Center)


Purchase Order (Spring Hills Senior Center)


Evaluation Forms


Problem Write-up Evaluation


Criteria for Evaluation of Student Performance in Group Tasks


Assessment of Individual Performance in Groups